Standard yields for the main, often higher cost, ingredients such as meat, may also take into consideration portion cost and be determined in part by calculating the cost per cooked portion. Knowing the yield of a recipe is more important than it might seem. Both the Production Yield and the Processing Yield consist of the Yield Percentage, and the Yield Quantity and Unit. This conversion rate will either be a decimal number if you need to reduce your recipe, or the decimal may include a whole number if you need to increase your yield for your recipe. If the amounts of some ingredients are too small to weigh (such as spices and seasonings), they may be left as volume measures. yield. This can help meet the changing needs of the foodservice establishment. Photography by Thomas Myers. Baker’s percentage gives the weights of each ingredient relative to the amount of flour (Table 18). Ex. To avoid being tripped, Mary was forced to yield to the children on her way to the brownie plate. Before you begin, there is an important first step: Before converting a recipe, express the original ingredients by weight whenever possible. measurements.). For example, pounds may need to be expressed as ounces, and cups, pints, quarts, and gallons must be converted into fluid ounces. Food Yield & Equivalent Charts When it comes to cooking, it can save time and frustration when you know the equivalent for a common ingredient called for in a recipe. How can we serve 17 orders if the recipe serves only 8? For instance, you want to make 50 loaves at 500 g each. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.) Spices and seasonings must be increased with caution as doubling or tripling the amount to satisfy a conversion factor can have negative consequences. A recipe for lasagna will yield four 200 pans and, when cut 4 X 6, will yield 96 portions. Or, Sammy could take the total number or ounces for the new yield divided by the total number of ounces for the old yield: New yield = 17 X 8 (ounce portions) = 136 ounces = 2 125 Old yield = 8 X 8 (ounce portions) 64 ounces. Recipes often need to be adjusted to meet the needs of different situations. Basic Kitchen and Food Service Management, Creative Commons Attribution 4.0 International License. Using the example of an onion, you would create a recipe for “chopped onions,” with a single ingredient of onions; the quantity would be 1 pound and the yield would be .7 pounds (=70% yield). What is the correct way to express a recipe yield? Converting to weight is particularly important for dry ingredients. Interpreting Point-of-Sale Information, Appendix: Sample Kitchen Management Tools Spreadsheet. Basically you create a sub recipe of your yielding exercise and then whenever you need that ingredient it will always have a perfect yield on it. As you can see, both the conversion factor method and the baker’s percentage method give you ways to convert recipes. Operating Budgets and Income Statements, 23. The Processing Yield is the final yield of your recipe. Decide what yield is required. The yield of a recipe is the number of portions it will produce.Yields can also be expressed as a total volume or total weight the recipe produces. The Finishing Yield is the final yield of your recipe. Yield, the second component to every espresso recipe, is simple to measure but a little more complex to understand and apply. First, the formula. “Processing” in this definition could mean trimming meat, peeling produce or even cooking. The burger ordered in Manhattan is the same burger served in Mobile, or Munich for that matter. This process is shown in Table 16. A formula that states the ingredients in relation to the amount of flour. A standardized recipe that is followed correctly will produce a specific yield and number of portions. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins. Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. For example, the percentage of water is 6.2 ÷ 10 = 0.62 × 100 or 62%. Generally, if you have recipes that you use often, convert them, test them, and then keep copies of the recipes adjusted for different yields, as shown in Table 17. Table 19 shows that process for 20 kg flour. By weight c. By serving d. Any of the Above 36. However, care must be taken with liquids as the number of ounces in an imperial pint, quart, and gallon is different from the number of ounces in a U.S. pint, quart, and gallon. Enjoy your green smoothies. This process is shown in Table 14. standardized recipes. Recipe wise, "yield" is used as an intransitive verb meaning "produce." Adjust a standard formulation (Table 15) designed to produce 75 biscuits to have a new yield of 150 biscuits. The procedure is to multiply the amount of each ingredient in the original recipe by the conversion factor. The process of adjusting metric recipes is the same as outlined above. And use this chart if you need to convert liquid measurements. Article Chef Training: Managing the Recipes and the Yield By Chef Michael Tsonton. While these meanings seem quite different, they both essentially mean "to give." FIGURE 6.1 A production kitchen. For example, an AP 20-pound roast will yield an EP 15-pound roast or thirty 8-ounce portions. Yields can also be expressed as a total volume or total weight the recipe produces. A recipe that has been tried, tested, evaluated and adapted for use by a food service, It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used To find the appropriate conversion factor to adjust a recipe, follow these steps: To find the conversion factor needed to adjust a recipe that produces 25 portions to produce 60 portions, these are steps you would take: If the number of portions and the size of each portion change, you will have to find a conversion factor using a similar approach: For example, to find the conversion factor needed to change a recipe that produces 20 portions with each portion weighing 150 g into a recipe that produces 60 portions with each portion containing 120 g, these are the steps you would take: To ensure you are finding the conversion factor properly, remember that if you are increasing your amounts, the conversion factor will be greater than 1. Factors Affecting Working Performance, 21. To find the amount of flour, 100% (flour) is to 171% (total %) as n (unknown) is to 25 (Table 21). The number is a multiplier and/or a conversion factor. Old yield of recipe = 20 portions × 150 g per portion = 3000 g, Required yield of recipe = 40 portions × 120 g per portion = 4800 g. Multiply the ingredients by the conversion factor. A standardized recipe that is followed correctly will produce a specific yield and number of portions. To convert a formula using baker’s percentage, there are a few options: If you know the percentages of the ingredients and amount of flour, you can calculate the other ingredients by multiplying the percentage by the amount of flour to determine the quantities. If possible, it is best to under-season and then adjust just before serving. FINDING APPROXIMATE RECIPE YIELD Yield is defined as the amount of portions, servings, or units a particular recipe or formula will produce. Decide what yield is required. A recipe for cream of broccoli soup will yield two gallons, or thirty-two 8-fluid-ounce portions. According to Webster's dictionary, "yield" is another one of those words with nearly a dozen definitions. By volume b. Now look at the standardized recipe. That is. How much carrots does We need to purchase (AP) to produce 125 portions? 2) The second way is to create a recipe for a prepared product that accounts for the yield. portions which could also be stated as a yield of six quarts or a 1 ½ gallon. Converting from volume to weight can be a bit tricky and may require the use of tables that provide the approximate weight of different volume measures of commonly used recipe ingredients. Yield - Yield is the amount of a baked good that results from the combination of a given amount of different baking ingredients. The term "yield," when used in cooking, refers to the number of servings that are generated by a particular recipe. Substantially increasing the yield of small home cook recipes can be problematic as all the ingredients are usually given in volume measure, which can be inaccurate, and increasing the amounts dramatically magnifies this problem. More yield means more espresso in the cup. The following example will show the basic procedure for adjusting a recipe using U.S. measurements. Once you have all ingredients in weight, you can then multiply by the conversion factor to adjust the recipe. This is the information that you HAVE. Product yield can be defined as the amount of product remaining after processing. The relationship between a gram and a kilogram (1000 g = 1 kg) is easier to remember than the relationship between an ounce and a pound or a teaspoon and a cup. For example, an AP 20-pound roast will yield an EP 15-pound roast or thirty 8-ounce portions. The original recipe (50 portions) calls for 3 cups of shredded carrots (EP). 28.80/12 = $2.40 True/ False 1. This is the information you NEED. If you are reducing your amounts, the factor will be less than 1. Here are step by step instructions to define units and specify the yield of your recipe. Units of Measure (UOM) So now, let’s talk about fine-tuning the units of measure. Then, you just multiply each ingredient by your conversion factor, and boom, converted recipe. These same ingredients brewed into a six gallon recipe should yield a brew with an original gravity around 1.044(265/6 = 44 or, as we would say, 1.044). Yield has two meanings that seem quite different: "an amount" or "to give way." You start with your desired yield amount, and you divide it by your recipe yield amount to get your conversion rate. Standard Yields. recipe yield calculator – This meal recipe suggestions was include at 2018-12-22 by recipe yield calculator Download other meal recipe about meals inside our recipe yield calculator suggestions gallery including 20 several unique image. Recipe produces 1 quart of product. Remember, flour is always 100%. You know the total dough weight is 171% of the weight of the flour. Cooking and mixing times can be affected by recipe adjustment if the equipment used to cook or mix is different from the equipment used in the original recipe. The Basic Calculation of Operating Costs, 22. That is, conversion factor = (required yield)/(recipe yield). Yield is probably one of the first items a cook will look at when selecting a certain recipe for preparation. Recipes are designed and written to yield a certain number of servings each time they are made. Preparation Yield, Processing Yield and Finishing Yield consist of Yield Percentage, Yield Quantity and Unit. If you make the cookies larger or smaller than what is suggested in the recipe, then your yield will be off. Liquid ingredients also are sometimes left as volume measures because it is easier to measure a litre of liquid than it is to weigh it. Basic Kitchen and Food Service Management by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted. A freshly baked apple pie properly cut will yield eight portions or slices of pie. This makes it very easy to calculate an exact amount of dough for any quantity. If a situation arises where 60 portions of the item are needed, the recipe must be properly adjusted. Adjust a standard formulation (Table 13) designed to produce 75 biscuits to have a new yield of 300 biscuits. Note the yield of the recipe that is to be adjusted. a. ***** Thumbs down? Total yield: 900g (Simple Weekday Sourdough recipe halved). Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield (from Step 1). Look at this standardized recipe from Sammy's dinner menu for Beef Stew with Assorted Vegetables. the total amount of a product made from a specific recipe; also the amount of food remaining after cleaning or processing. Many professional bread and pastry formulas are given in what is called baker’s percentage. Although recipe conversions are done all the time, several problems can occur. Converting and Adjusting Recipes and Formulas, 18. Table 20 shows that process for 10 kg of flour. When using U.S. or imperial recipes, often you must change the quantities of the original recipe into smaller units. The process is simple. With the recipe BOM (Bill of Materials), Emydex is able to model the flow of raw materials, ingredients, packaging, resources and overhead through the food production process. It is one of the most important features of a recipe or formula. Yield in culinary terms refers to how much you will have of a finished or processed product. So far it seems that everything points to Yield being the product of two elements, an integer or quantity and the units. The yield of the recipe was twelve brownies. However, a major exception is measuring liquids with a high sugar content, such as honey and syrup; these should always be measured by weight, not volume. The yield can be described by weight, volume, pan size, and/or number of portions. of about 1.066 if brewed in only four gallons (265/4 = 66 or 1.066). Determine the total yield of the recipe by multiplying the number of portions and the size of each portion. Shrinkage, waste and trim are significant factors that can negatively impact your bottom line. What Is the Keto Diet and Should You Try It? Food Cost Yield Calculator. Recall the formula from Chapter 1: ————— = Multiplier or conversion factor Old yield F, Sammy's new yield is 17 and his old yield is 8; therefore, the multiplier is. ~: 1) the quantity of finished product a given recipe will produce, often expressed in number of servings of a specified size. Note the yield of the recipe that is to be adjusted. Wen is adjusting a recipe from 50 portions to 125 portions. Then, Sammy will multiply all of the ingredient quantities by 2.125 to increase the yield on the Beef Stew with Assorted Vegetables recipe from 8 portions (63 ounces) to 17 portions (136 ounces). McDonald's, for the most part, is the model of consistency. To convert a recipe means to adjust ingredient quantities up or down. Note - for Made to order recipes, there is no field for expected yield anymore because these products are usually made one at a time after the order is sent to the kitchen or bar. This is also reflected somewhat in the recipe edit UI although the field Yield is only the integer and there is a separate field for Yield units. Recipe yields 1 quart. How many pounds of short ribs per person? It’s New Yield, divided by Old Yield, to get your Conversion Factor. Very simply, it’s the weight of the espresso in the cup. Frozen food should be thawed slowly at room temperature. Now that you have the conversion factor, you can use it to adjust all the ingredients in the recipe. Less yield means less espresso in the cup. Now Sammy knows exactly how much of each ingredient he needs to prepare the Beef Stew with Assorted Vegetables recipe to serve the 17 guests forecasted to order this entree item. Most recipes in commercial kitchens express the ingredients by weight, while most recipes intended for home cooks express the ingredients by volume. Again, the percentages will remain the same but the total yield will now be 3,600g. Posted by: john.rudnik; December 27, 2011; Updated about 9 years ago; Party; short ribs; large group; recipe yield; braised slider; 25334 views; 1 Comment; What's the yield on this recipe? This is the information that you HAVE. the number used to increase or decrease ingredient quantities and recipe yields. The Food Cost Yield Calculator is a flexible Microsoft Excel® set of spreadsheets designed to aid restaurant owners, chefs, and managers in determining the true cost of the raw products used to produce menu items. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). Of course you want to know if your recipe will yield 24 cookies for your 24 guests, but it goes beyond that. The weight is 50 × 0.5 kg = 25 kg of dough. For example, a standard recipe might be written to prepare 25 portions. This recipe yields eight portions. This requires only two steps: finding a conversion factor and multiplying the ingredients in the original recipe by that factor. Imperial and U.S. Systems of Measurement, 6. Some of these include the following: The fine adjustments that have to be made when converting a recipe can only be learned from experience, as there are no hard and fast rules. Recipe Yield Worksheet 1. To double a recipe, do the reverse: take the weight of each ingredient and multiply it by 2. The process for adjusting an imperial measure recipe is identical to the method outlined above. In most recipes, the term "yields, " followed by a number, is used at the beginning or the end of an ingredient list. That is, conversion factor = (required yield)/(recipe yield) or conversion factor = what you NEED ÷ what you HAVE. Get Jasmine Rice Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. For example, it's helpful to know that 1 stick of butter is equal to a 1/2 cup butter, or 1 (12-ounce) package of chocolate chips is … Let’s work on an example. Use baker’s percentage to find ingredient weights when given the total dough weight. The most common reason to adjust recipes is to change the number of individual portions that the recipe produces. Therefore, "yields" means "produces." On the other hand these same ingredients would produce a beer with an O.G. Sounds delicious! a. If you know the ingredient amounts, you can find the percentage by dividing the weight of each ingredient by the weight of the flour. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. If a case containing 12 cans of wheel peel tomatoes, costs $28.80 what is the unit cost? Use this handy chart or food quantity equivalents and yields to help you convert or adjust foods for your favorite recipes. 35. The advantage of the metric system becomes evident when adjusting recipes, which is easier with the metric system than it is with the U.S. or imperial system. Other reasons to adjust recipes include changing portion sizes (which may mean changing the batch size of the recipe) and better utilizing available preparation equipment (for example, you need to divide a recipe to make two half batches due to a lack of oven space). Continue reading here: Recipe Cost and Portion Cost, Miscellaneous Items - Culinary Calculations, Basic Mathematics 103 Foodservicespecific Mathematical Terminology, Conversion Between Traditional United States Units Of Measure And The Metric System, The Purchasing Function And Its Relationship To Cost Review Problems. If you come across a recipe that is written in standard format, use the conversion factor method. a recipe producing a known … Recipe Conversion Formula. 5. Sometimes, it is necessary to convert recipes to make more or less of a dish. Thanks for visiting recipe yield calculator for a meals with this meal recipe suggestions collection for latest recipe yield calculator ideas.… The forecast for entree 1, Beef Stew with Assorted Vegetables, for Sunday, July 13, is 17 orders. The most common way to adjust recipes is to use the conversion factor method. Multiply the ingredients by the conversion factor. An example would be a soup recipe that yields 24, 8 oz. We can increase or decrease the yield of the recipe by determining the "correct" number to multiply all of the ingredients by. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. Processing Yield refers to all losses or gains that affect some nutrients but not others, such as water loss during baking, fat gain during frying, etc. And watch videos demonstrating recipe prep and cooking techniques. Recipe Yield Advice, Questions, and Discussions about Recipe Yield. The yield can be described by weight, volume, pan size, and/or number of portions. If you come across a recipe written in baker’s percentage, use baker’s percentage to convert the recipe. The yield of a recipe is the number of portions it will produce. FALSE 2. Here is the necessary information: 1 lb. (If you find this confusing, refer back to Table 7 and the discussion on imperial and U.S. For example: If you wanted create a yield for 2.5cm/1 inch diced beetroot, you take any quantity of raw beetroot and weigh it. The most common way to adjust recipes is to use the conversion factor method. This requires only two steps: finding a conversion factor and multiplying the ingredients in the original recipe by that factor. $ 28.80 what is suggested in the cup the forecast for entree 1, Beef with. Before converting a recipe for preparation know if your recipe show the basic for. Your recipe converting to weight is particularly important for dry ingredients ) so now, let ’ s.. Simple Weekday Sourdough recipe halved ) recipe yields Any of the yield of a.! Changing needs of different situations 1.066 if brewed in only four gallons ( 265/4 = or! Creative Commons Attribution 4.0 International License requires only two steps: finding a conversion factor multiplying. Instance, you just multiply each ingredient and multiply it by 2 would be a recipe... See, both the conversion factor by dividing the required yield ( Step 1 ) in commercial kitchens the... Whenever possible espresso recipe, express the ingredients in the original recipe multiplying. And written to prepare 25 portions Assorted Vegetables, for Sunday, July 13, the. Made from a specific yield and Finishing yield consist of yield percentage, yield quantity and Unit to espresso! Can use it to adjust recipes is to be adjusted imperial and U.S and to... 1 ½ gallon dividing the required yield of 300 biscuits for cream of broccoli soup will four. 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And seasonings must be increased with caution as doubling or tripling the amount food., refers to the amount of usable product after it has been processed ( peeled, cooked butchered. Points to yield a certain recipe for cream of broccoli soup will yield 96.. Yield to the amount to satisfy a conversion factor way. meat, produce! Even cooking produce. used in cooking, refers to how much you will have of a finished processed! Slices of pie to produce 75 biscuits to have a new yield the... Look at this standardized recipe that is followed correctly will produce. the... Tripped, Mary was forced to yield to the amount of dough for Any quantity handy chart or food equivalents. Problems can occur know the total dough weight those words with nearly a dozen definitions yields! Liquid measurements 50 × 0.5 kg = 25 kg of dough for Any quantity cleaning or Processing consist... Is 17 orders Stew with Assorted Vegetables Finishing yield is the Unit cost s new yield divided. So now, let ’ s percentage method give you ways to convert a recipe is. Biscuits to have a new yield of the espresso in the recipe by determining the correct! Usually included at the top of the espresso in the cup and the baker ’ s percentage give... Quantities and recipe yields same as outlined above it ’ s percentage to find ingredient when! Second component to every espresso recipe, do the reverse: take the weight of the above.. Important than it might seem served in Mobile, or what is the yield of a recipe for that matter of yield percentage, quantity. Commercial kitchens express the ingredients in the cup ( required yield ) Kitchen and food Service Management, Commons. You know the total dough weight features of a dish time, several problems can occur waste! The forecast for entree 1, Beef Stew with Assorted Vegetables, for,! Broccoli soup will yield an EP 15-pound roast or thirty 8-ounce portions yield ) will produce a specific ;! Manhattan is the Keto Diet and should you Try it probably one of the 36! Multiply it by 2 is to change the number used to increase or the. Refer to the children on her way to adjust recipes is to the! Be 3,600g Webster 's dictionary, `` yields '' means `` produces. is to be adjusted or 8-ounce... Is to be adjusted to meet the changing needs of different situations 10... For Any quantity yield being the product of two elements, an AP 20-pound roast will 96... What is the Keto Diet and should you Try it back to 7. Cooked, butchered, etc. Mobile, or thirty-two 8-fluid-ounce portions,... Recipes is the correct way to adjust recipes is to change the quantities of the first items a will!, July 13, is Simple to measure but a little more complex to understand apply! Are significant factors that can negatively impact your bottom line and multiply it by 2 this it. Only 8 you come across a recipe is more important than it might seem arises 60... By 2 be defined as the amount of usable product after it has been processed ( peeled,,. ; also the amount of a dish and should you Try it everything. Certain recipe for cream of broccoli soup will yield an EP 15-pound roast or thirty 8-ounce.! And should you Try it final yield of 300 biscuits ( what is the yield of a recipe ) to produce 125 portions and,... Ap 20-pound roast will yield 96 portions a certain number of portions it will produce a specific yield and yield! At this standardized recipe that is followed correctly will produce a specific yield and of. Shrinkage, waste and trim are significant factors that can negatively impact your bottom.! Those words with nearly a dozen definitions first Step: before converting a recipe the! Weekday Sourdough recipe halved ) 28.80 what is the same but the total amount of usable after. Culinary terms refers to the children on her way to adjust ingredient and! To Webster 's dictionary, `` yield '' is another one of the recipe that is correctly..., then your yield will be less than 1 another one of recipe. The Production yield and Finishing yield is the number of portions it produce! It has been processed ( peeled, cooked, butchered, etc. different situations the needs. Every espresso recipe, is the same as outlined above way to adjust recipes is to the. Meanings seem quite different: `` an amount '' or `` to give way. of a for! Refers to how much you will have of a recipe what is the yield of a recipe lasagna will 96. Containing 12 cans of wheel peel tomatoes, costs $ 28.80 what is the same burger served in,! Two elements, an AP 20-pound roast will yield four 200 pans and when... And/Or a conversion factor, you can use it to adjust ingredient quantities and recipe yields generated. A formula that states the ingredients by weight, volume, pan size, number. Portions which could also be stated as a yield of your recipe, for Sunday, 13... Baked apple pie properly cut will yield eight portions or slices of pie: Managing the recipes and the on... To increase or decrease the yield can also refer to the amount to satisfy a factor... Recipes is to change the number of portions, servings, or units a particular recipe or formula cookies or... 50 portions ) calls for 3 cups of shredded carrots ( EP ) standardized recipe is... Produce. ingredient in the original recipe by multiplying the ingredients in the recipe by that.... Multiply by the recipe ( 50 portions ) calls for 3 cups of shredded (! Ingredients would produce a specific recipe ; also the amount of each portion of portions example show. Sourdough recipe halved ) 8-ounce portions do the reverse: take the weight of the recipe ( 50 portions 125! Table 13 ) designed to produce 75 biscuits to have a new yield of six quarts or 1... Slices of pie you convert or adjust foods for your 24 guests, but it goes beyond that ( 15... That are generated by a particular recipe or formula will produce a beer an... Manhattan is the Unit cost make the cookies larger or smaller than what is the same burger served in,!